FARMACOLOGYCAL AND TOKSYCOLOGYCAL EFFECTS OF ONYON

Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the foods. Although additives and preservatives are essential for food storage, they can give rise to certain health problems, such as different allergies and hyperactivity. Therefore, natural preservative substances are increase important. Onion (Allium cepa) is one of natural preservative substances. Onion is food ingredient widely used in our gastronomy. Onion, a member of genus Allium, has been used for treatment many diseases. Recently, there are a lot of reseachs to detect antimicrobial and antioksidant effects of onion . In these researches, it was determined that onion shows antimicrobial effect on important food pathogens and very strong antioksidant effect in foods. In these researches, it was determined that onion shows antimicrobial effect on important food pathogens and very strong antioksidant effect in foods. In this review; antimicrobial, antioksidant, pharmacological and toksicological effects of rosemary were evaluated.